Pilot scale fermentation technology of brown rice leaven

NIU Guangcai1, ZHU Dan2, ZUO Feng1, WEI Wenyi1, WANG Xianqing1, GUAN Chen1, YUE Liya3

China Brewing ›› 2014, Vol. 33 ›› Issue (6) : 96-98.

PDF(1505 KB)
PDF(1505 KB)
China Brewing ›› 2014, Vol. 33 ›› Issue (6) : 96-98. DOI: 10.11882/j.issn.0254-5071.2014.06.023

Pilot scale fermentation technology of brown rice leaven

Author information +
History +

Abstract

In order to optimize the fermentation parameter of brown rice leaven in pilot scale, the orthogonal experiment was designed to optimize the fermentation condition using amylase activity as indicator. Results showed that the optimum parameters were as follows: based on 100 kg raw material, yeast inoculums 4%, fermentation time 6 h and fermentation temperature 30 ℃. Under the optimum conditions, the amylase activity of brown rice leaven was stable and the averaged value reached 442.2 U/g. The product was ivory-white with mellow flavor, sweet and sour taste and homogeneous texture. Further proven experiments showed that the pilot scale fermentation technology brown rice leaven had the advantages of good repeatability and it was reasonable and reliable. This study provided foundation for large scale production of brown rice leaven.

Key words

brown rice leaven / amylase activity / pilot scale experiment / process optimization

Cite this article

Download Citations
NIU Guangcai1, ZHU Dan2, ZUO Feng1, WEI Wenyi1, WANG Xianqing1, GUAN Chen1, YUE Liya3. Pilot scale fermentation technology of brown rice leaven[J]. China Brewing, 2014, 33(6): 96-98 https://doi.org/10.11882/j.issn.0254-5071.2014.06.023

References

[1] 牛广财,朱 丹,李志江,等. 我国糙米酵素的研究进展[J]. 中国酿造,2010,29(1):12-14.
[2] 张 强. 发芽糙米工艺研究现状与展望[J]. 粮食加工,2014,39(2):31-34.
[3] 汪阿虎,林亲录,吴 跃,等. 糙米的应用研究与发展前景[J]. 农产品加工(学刊),2011,10(2):4-8.
[4] 李志江,关 琛,翟爱华,等. 糙米酵素发酵工艺对-氨基丁酸和谷胱甘肽含量影响研究[J]. 农产品加工(学刊),2014,13(1):6-8,11.
[5] 张守文,陈殊贤. 发芽糙米制备工艺的研究进展及前景展望——最有发展前景的食品配料[J]. 中国食品添加剂,2013,23(3):53-58.
[6] 刘玉环,阮榕生. 生物技术在糙米食品开发中的应用研究[J]. 食品科学,2008,29(8):640-643.
[7] 李志江,牛广财,鹿保鑫,等. 糙米酵素淀粉酶合成动力学研究[J]. 食品工业科技,2010,31(1):119-121.
[8] 崔素萍,张洪微,马 萍,等. 稻谷及糙米储藏过程中淀粉酶活性的变化[J]. 黑龙江八一农垦大学学报,2008,20(4):57-60.
[9] 王定昌,赖荣婷. 糙米酵素的功能与开发[J]. 粮油食品科技,2001,9(1):2-3.
[10] 陈庶来,杨小明,刘伟民,等. 糙米酵素发酵工艺的研究[J]. 食品科学,2005,26(7):275-277.
[11] 李瑞贞,刘玉环,韩东平,等. 糙米主食和糙米休闲食品开发现状[J]. 食品科学,2008,29(8):676-680.
[12] 谢海伟,郭  勇. 食用糙米的应用前景和加工技术的探讨[J]. 现代食品科技,2005,21(2):175-179.
[13] 樊秀花,王步江,张爱琳,等. 发酵糙米的加工工艺[J]. 食品研究与开发,2012,33(4):120-122.
[14] 李志江,牛广财,鹿保鑫,等. 糙米酵素发酵工艺条件的研究[J]. 中国酿造,2008,27(22):65-67.
[15] 丛峰松. 生物化学实验[M]. 上海:上海交通大学出版社,2005.
[16] 李常钰. 发芽糙米工艺优化及理化特性研究[D]. 南京:南京财经大学硕士论文,2011.
[17] 李翠娟,曹晓虹,温焕斌,等. 糙米发芽过程中主要生理变化对蛋白质组成的影响[J]. 食品与发酵工业,2009,35(7):54-58.

PDF(1505 KB)

Accesses

Citation

Detail

Sections
Recommended

/